The city's best taquerías. Charcoal-grilled carne asada tacos, al pastor, tripe, huaraches, vampiros and all the late-night cravings.
Mexicali lives for tacos. Charcoal carne asada is practically a local religion and every taquería has its own salsa, tortilla and seasoning. Here we gather the most beloved in the city, with up-to-date hours and locations.
Steakhouse-grill with grilled platters, asada and arrachera tacos, al pastor and burritos. 24-hour drive-thru and home delivery. 2 locations.
Family-run charcoal taquería since 2005, famous for its carne asada stuffed-chile taco. Tacos of asada, al pastor, suadero, cabeza and tripe, plus queso fundido, burros and aguas frescas. A late-night spot, "tacos go with everything!"
Steakhouse-grill with 20+ years: charcoal-grilled carne asada tacos, al pastor, grilled platters, cheese-gratin stuffed chiles and queso fundido. 3 locations.
Charcoal-grilled tacos since 1976. The famous Súper Taco Huarachón (asada, tripe and al pastor), huaraches and vampiros. Open until the early morning.
Get to know the most ordered tacos and cravings at Mexicali taquerías and discover what to order on your next visit.
The king of Mexicali. Charcoal-grilled beef, finely chopped and served in a flour or corn tortilla with guacamole, grilled onion and salsa.
A large taco with several meats (asada, tripe, pastor) and melted cheese over a crispy tortilla. The vampiro has a crunchy cheese base.
Pork marinated in achiote and spices, cooked on a vertical spit. Served with pineapple, onion and cilantro.
Beef tripe grilled over charcoal until crispy. A northern taquería classic for adventurous palates.
A thick, elongated tortilla (shaped like a huarache sandal) topped with beans, meat, salsa, cheese and cream. Heartier than a taco.
A tortilla with plenty of melted cheese and the meat of your choice, crisped on the comal or griddle. Pure temptation.
Unlike central Mexico, where the al pastor spit dominates, in Mexicali the taco is all about the grill. Charcoal-grilled carne asada, finely chopped on the board, is the signature of the border.
The desert climate, late dinners and nightlife culture led many taquerías to stay open until dawn, becoming a must-stop after any night out.
The essential basic. Order it with everything: guacamole, grilled onion and the house salsa.
For those who want more: several meats and melted cheese over a crispy, crunchy tortilla.
When you're seriously hungry: thick masa with beans, meat, cheese and salsa. Filling as a full meal.
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